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Chef-of-the-Month Recipe with Thornton Winery’s Steve Pickell

Wednesday, December 15th, 2010

Full of flavor and perfectly paired with Thornton Winery’s 2008 Riesling, this special holiday soup recipe is compliments of Executive Chef Steve Pickell, from the  award-winning Café Champagne at Thornton Winery in Temecula, CA. It’s the perfect dish to eat on a cold winter day or to serve as a first course for your holiday meal.

Curried Butternut Squash Soup

Ingredients:

1 medium Butternut squash peeled, seeds removed chopped into cubes 1 small yellow onion peeled, chopped
2 cloves fresh peeled garlic 1 quart chicken stock
1 tablespoon unsalted butter
2-3 tablespoons
Red Thai Curry paste
Salt & Pepper

Method:

1. Melt butter in a large soup pan. Add onions and garlic cook 1-2 minutes.
2. Add cubed butternut squash. Cook 1-2 minutes
3. Cover with chicken stock. Bring to a boil, lower heat and simmer 30 – 45 minutes or until squash is soft.
4. Blend soup, strain return to pot. Season with Thai curry paste and salt and pepper as needed.

Café Champagne at Thornton Winery offers guests the perfect combination of French country elegance and gold medal-winning contemporary cuisine. With their dedicated staff’s expertise and artfully designed menu, Café Champagne has won the Gold Award for Contemporary Cuisine for eleven consecutive years from the Southern California Restaurant Writers Association. “Four Stars for Cuisine” and “Four Stars for the Wine List” were awarded by the California Restaurant Writers Association. You can’t go wrong with a  gourmet dining experience paired perfectly with Thornton wine at Café Champagne!

Take a look at the lunch and dinner menus and make your reservations today by calling 951-699-0088.

Thornton Winery is located at Thornton Winery 32575 Rancho California Rd., Temecula, CA 92589.

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